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Video: Put an Italian twist on stuffing

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    >> listen.

    >>> this morning on today's kitchen. stuffing with a taste of italy. thanksgiving is just a couple weeks away, time to think about what you will serve with your turkey.

    >> author of "cafe verensa" cookbook. this is going to be your second thanksgiving, right?

    >> how exciting.

    >> it's great, i'm getting used to thanksgiving, i love it.

    >> it's a great holiday.

    >> you have a restaurant in l.a.?

    >> great restaurant --

    >> say that again, it sounded good.

    >> do you mind? just move over here.

    >> he loves to share.

    >> of course, of course. so, what i was saying, i just start thanksgiving two years ago and i'm getting used to it, great holiday. love, gratitude and family and, yeah, it's great. so, we go with some italian flavor today. the turkey, if you think about it, just a big chicken . so, you got to make --

    >> i like that statement.

    >> turkeys you've insulted all over the world.

    >> that's all right.

    >> they don't watch our show.

    >> when you ladies get together and you talk about turkey and you just start to see how to cook the turkey and make the dressing. today, we'll flavor them. we'll flavor them.

    >> he's cute, let him talk, whatever.

    >> we have to add some italian flavor.

    >> sausage, celery, bellpepper.

    >> you lost me here, but other people love the green peppers . all right, slop them. let me have that, please. okay. yeah, sizzle, baby. we have the celery. . everything. all right.

    >> perfect.

    >> celery, green pepper .

    >> you get the flavor out of it. the sausage will caramelize. you're the guest, i'll be nice.

    >> that's a lot of vegriegiesveggies.

    >> what is this?

    >> minced garlic.

    >> what about your herbs?

    >> yes, absolutely. everything together.

    >> rosemary.

    >> and basil.

    >> basil, basil, absolutely.

    >> we got them all in there.

    >> is this it after? this is the after?

    >> beautiful.

    >> yes, lookt a that. you're a pro. look at that. that's when i cook, baby.

    >> pretty much we let these carameli caramelize altogether and then we have a mixture that goes with some bread that has been soaked in cream with a little eggs.

    >> soaked in cream, yes.

    >> you know why, the good things about it. creamer will never evaporate in the oven.

    >> that's smart.

    >> your stuffing will be nice and moist and your chicken, your turkey --

    >> your turkey.

    >> your big chicken .

    >> your big chicken will be nice and moist. i will also add a little butter here.

    >> that looks good.

    >> okay.

    >> we pour that all in here? look at this. that looks beautiful.

    >> look at hoda pretending like she's having fun . look at that hoda.

    >> she's having a blast.

    >> no, it's because of you. it has nothing to do with the cooking, trust me. trust me. nothing to do with the cooking.

    >> holiday is about fun. good fun, good glass of wine.

    >> what would you like?

    >> we have one minute. should we get in the back.

    >> you get in there.

    >> i'll leave this.

    >> this is what it has become. ladies, please.

    >> thank you.

    >> glass of chardonnay for you and glass of red --

    >> it is 10:40 . late start today .

    >> yes, tell us about this.

    >> we have the stuffing and brusal sprouts.

    >> love them.

    >> and mac and cheese .

    >> italian mac and cheese . parmesan.

    >> oh, my gosh.

    >> thank you so much.

    >> happy thanksgiving to you.

    >>> coming up next, train is going to perform downstairs. a brand-new song, you don't want to miss.

TODAY recipes
updated 11/13/2009 11:13:59 AM ET 2009-11-13T16:13:59

Recipe: Italian stuffing

  • 1 pound each diced bell pepper, celery and onion
  • 1 pound ground Italian sausage
  • 5 cloves of garlic, roughly chopped
  • Black pepper
  • 1/2 pound basil, roughly chopped
  • 1 cup of rosemary sprigs (whole sprigs)
  • 1/2 lb. butter
  • 3 cups heavy cream
  • 2 whole eggs
  • 1 lb of white bread (crust removed)

Melt butter, and add ingredients and caramelize in sauté pan.

Add caramelized mixture to a bowl and add 3 cups heavy cream, 2 whole eggs and 1 lb of white bread crumbled with the crust removed.

Mix together and stuff the turkey.

Recipe: Italian macaroni and cheese

  • 2 lbs penne or corkscrew pasta
  • Sauce
  • 1 qt heavy cream
  • 1 qt half-and-half
  • 1 lb Taleggio cheese or 1 lb white Cheddar
  • 1 lb grated Parmesan
  • 1/2 lb crumbled blue cheese
  • 1/2 lb sharp Cheddar cheese

Cook pasta according to package, minus 2 minutes — we want the pasta al dente.

For sauce: Bring a pot of water to a boil, place a mixing bowl on top. Add creams and grated cheeses to bowl. Mix until cheese is melted. Once melted, add cheese sauce to pasta and toss until coated.

For baked macaroni and cheese: See instructions above. Once pasta is tossed, place in a buttered baking dish. Top with 1½ cups bread crumbs. Bake for 5 minutes at 425 to 450 degrees.


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